Indianajoe
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- Joined
- May 4, 2019
- Messages
- 242
What's on the smoker today?
- Thread starter wytex
- Start date
Bigjay73
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Imma bite my tongue and keep this thread G rated
shannerdrake
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Smoked Buffalo Chicken Dip
shannerdrake
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Also used some smoked elk pastrami and some homemade pumpernickel to make some Super Bowl sammies.
WildWill
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Tri tip tonight.
Nick87
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I really need to do this soon.
fleabagmatt
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I finally got fed up with my POS masterbuilt smoker, it's in the pile destined for the scrap yard. I could never get it to work worth a damn, and no amount of modifications to it seemed to help much. So I'm going basic. Picked up a nearly new Weber Kettle for $30 and I'm gonna go oldschool for now.
I may pick up a small pork shoulder this weekend and give it a test run. I don't think I can get any worse results than I was with the MB.
I may pick up a small pork shoulder this weekend and give it a test run. I don't think I can get any worse results than I was with the MB.
Bigjay73
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I'm not sure of your level of experience, but if you've never watched Chuds channel on YouTube, he does a bit of smoking on a weber. May have a useful tip or two.
fleabagmatt
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I think I did come across one of his videos, and that may have been what steered me toward the kettle. I can't justify spending a bunch of money on a fancy smoker right now, but with a little patience I found the Weber for a minimal investment.
Nick87
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poor man's brisket. No after pics but it turned out great.
shannerdrake
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I am a big fan of smoked chuck. Compared to brisket easier. Usually cheaper. More forgiving. Still tastes amazing.
Nick87
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Yup. Told the wife not to use anymore chuck roasts from the freezer in the crockpot. This is the way.
shannerdrake
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Have you tried wrapping and running one up to 205 IT? Then shred like pulled pork. There is a great BBQ shack in Kauai, Hawaii that does that and sells it as “pulled beef.” Some of my favorite bbq ever.
Nick87
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Yes I have, both ways are great. I pulled this one at 194 tonight. Was perfect.
I've noticed the grilling/smoking popularity has made what were cheaper cuts of meat more expensive. Oh well, tastes good. mtmuley
What did you put on yours? I've got a few in the freezer and a nice supply of wood from last summer.
Nick87
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Yah I can't justify those brisket prices but we get a half a steer every year so plenty of chucks in the freezer.
Nick87
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Flatbrimmer
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Did this recipe exactly, and it turned out absolutely phenomenal. Even my pregnant picky wife thought they were outstanding. lol I prepped them last night, let them sit in the fridge overnight and they took about 2.5 hours to hit IT. Started at 9:30 and ready by lunch— highly recommend!
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